Pitco Flat Bottom Tank Gas Fryer FBG24

6,600.00ex VAT

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SKU: FBG24 Category:
Pitco

Description

Pitco Flat Bottom Tank Model FBG24 is a no-tube-fired gas commercial fryer that has an atmospheric burner system combined with utilizing high-temperature alloy stainless steel baffles. Fryer has a deep cool zone for trapping burnt particles, crumbs, and black specks. Fryer’s cooking area is 24” x 24” (61 cm x 61 cm) with a cooking depth of 8.3” (12.7 cm). Heat transfer area is a minimum of 600 sq. inches (3,871 sq. cm)

The Gas control valve in the Pitco Flat Bottom Tank prevents gas flow to the main burner until the pilot is established and also shuts off all gas flow automatically if the pilot flame goes out. The temperature limit switch safely shuts off all gas flow if the fryer temperature exceeds the upper limit.

  • For frying a wide variety of foods in a limited amount of space because of its small footprint.
  • Frying requires a high volume production rate because of its fast heat recovery.
  • Frying area: 610 x 610
  • The Pitco FBG24 commercial Gas fryer has no basket
  • Total output 120,000 BTU/Hour.
  • Oil capacity: (25.6 – 39.5 kg)
  • Deep cool zone for extended oil life.
  • Overall Dimensions – 395mm Wide x 875mm Deep x 1200mm High.

View FBG24 Flat Bottom Gas Fryer specs                    Read our Blog on making perfect chips

Additional information

Weight 142 kg
Dimensions 1193 × 889 × 1422 mm
Warranty

Fuel Type

Brand

Pitco

In 1918 J. C. Pitman and Sons Hotel & Restaurant Equipment Manufacturers, while attempting to work out a more satisfactory method of frying, made some important discoveries. One was that if the small particles of food that ordinarily settled to the bottom of the French Fry pot (where they collected and burned) could be kept away from the intense heat of that part of the kettle, the quality of fried food could be greatly improved. The Pitco Frialator was invented on this basic principle and patented. This brought about a complete change in the method of deep fat frying. The fat medium was heated by tubes running through the center of the fat container. This construction permitted all sediment from the food being fried to drip below the heating tubes into a cool zone where it could not carbonize and break down the frying fat.
Pitco
Pitco

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